INGREDIENTS
•
Preparation Time: 5 minutes
•
Servings: approximately 2 1/2 quarts broth
•
1 package chicken bones
•
4 cloves garlic, peeled and crushed
•
1 medium onion, peeled and quartered
•
3 stalks celery, cut into pieces
•
2 medium size carrots, cut into pieces
•
6 whole peppercorn or 2 long peppercorns
•
1 sprig fresh rosemary
•
1/2 teaspoon thyme
•
1 teaspoon salt
•
3 quarts water